You may remember a couple of weeks ago when I posted this Shrimp in Green Sauce over Zucchini Noodles. Well, I saved all of the uncooked shrimp shells (5 pounds) and tossed them in the freezer. Fast forward to last week, I pulled them out and added another pound of shrimp shells from a dish I am sharing next week (Shrimp Pil Pil also known as Gambas al Ajillo – one of my favorites!).
Whenever I make stock, I like to make a big batch. You are cooking, straining and cleaning pots anyway so why not make as much as you can right?
Much like my Slow Cooker Chicken Stock, Flu Fighter Chicken Stock and Basic Beef Broth, this Shrimp Stock is simple.
Not too many ingredients and you get a flavor-infused base for everything from Seafood Stew, Clam Chowder or even the beginning of a fabulous Mussel or Clam dish.
If you like shellfish, get in the habit of saving up your (uncooked) shrimp shells. They keep about three months in a freezer bag. Then make a batch of this Shrimp Stock!
Did you make this recipe? Please give it a star rating below!
How To Make Shrimp Stock. Quick and Easy Shrimp Stock Recipe. Homemade Shrimp Stock.
- 1 tablespoon butter or neutral oil
- Uncooked Shells and Tails if you have them from 5 to 6 pounds of Shrimp
- 14 cups filtered water
- 1 medium yellow onion left whole and peeled
- 2 Tablespoons kosher salt
- 1/4 teaspoon whole black peppercorns approximately 10 to 12
- 1 bay leaf
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Heat a large soup pot over medium heat. Once hot, add butter. When butter is melted (but not yet sizzling), add shrimp shells. Cook, stirring frequently, 2 to 3 minutes, until shells are aromatic and starting to turn pink.
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Add water, onion, salt, black peppercorns and bay leaf. Bring to a boil. Once boiling, skim off any white scum that rises to the top.
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Cover, reduce heat to a simmer and continue cooking, stirring occasionally, for 90 minutes.
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Set up a mesh strainer over another soup pot (or very large container or glass measuring cups) and strain stock from shells. Allow to cool, refrigerate or freeze and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Samuel says
February 2, 2019 at 12:27 amI see that you said shrimp shells break down very quickly and therefore won’t benefit from long cook time. I lean towards very dark, strong chicken broth and rely on said bold flavor for my gumbo. Will this stock pack a similar punch or is it more of a light flavor?
EverydayMaven says
February 14, 2019 at 9:22 amHi Samuel,
Seafood stocks in general are way more light than poultry or beef BUT it does have an intense and powerful flavor profile!
Jeb says
December 31, 2018 at 4:58 pmWhen this broth goes in the fridge does it become gelatin like my beef and chicken bone broth? I make bone broth to heat up and drink as I have less use for stock on my keto diet. I do make an occasional soup, but not often.
EverydayMaven says
January 2, 2019 at 11:19 amHi Jeb! Not like pastured chicken or beef!
Larry says
December 23, 2018 at 12:47 amMade as directed and came out perfect. Just the stock I need for my fra Diavolo. Thanks for the recipe. Even froze some for future use
Thank you
EverydayMaven says
January 2, 2019 at 11:00 amAwesome Larry!! Thanks for letting me know and Happy New Year 🙂
Tahera says
September 22, 2018 at 6:01 pmThanks for the recipe! When I make chicken or beef stock I usually let it simmer overnight at least. Is there any reason we only cook this for 90 min? Would we get more, less or different flavor if cooked longer?
EverydayMaven says
October 4, 2018 at 9:39 amHi Tahera – I also cook beef / chicken stock way longer. The shells of Shrimp break down much quicker so you are just extracting the flavor!
Richard Radford says
January 11, 2018 at 2:51 pmMy family has made jambalaya as a Christmas dinner for more than a hundred years and has always used used chicken stock. We use different proteins just to mix it up a little but always include tasso and andouille adding chicken, shrimp or oysters as we prefer at the time. I’d like to make a shrimp stock to use in lieu of the chicken. My question is: will this flavor complement the tasso and andouille and not impart an “off” taste if we decide to go with the chicken?
We are making jambalaya a little late this year since my wife who adopted and carried on our tradition died earlier in the year, but my daughter and I are honoring both the family tradition and her mother by making this dish.
EverydayMaven says
January 13, 2018 at 3:21 pmHi Richard, I think the Shrimp Stock will add a lot of flavor and be a perfect compliment to the chicken. I hope it comes out great and what a wonderful way to honor the family tradition and your wife. I’m sorry for you loss <3
Alan says
August 28, 2017 at 2:46 pmCan you use raw shrimps without the head to make this broth. Would this be just as good as
using the heads?
EverydayMaven says
August 30, 2017 at 8:51 pmHey Alan! I just use the shells from the uncooked shrimp and get plenty of flavor!
Bill says
January 9, 2018 at 11:48 amThe shells would be sufficient, but adding heads as well will give it a shrimp flavor boost.
Richard Chandler says
May 1, 2017 at 11:05 pmWhen using uncooked shrimp heads for stock, are the eyes and the internals of the head removed and discarded so just the bare shell is used?
EverydayMaven says
May 2, 2017 at 8:40 amYes – just the shells from the body. BUT – if you buy whole shrimp that have the heads on, you can absolutely add those to the stock as well (it might get cloudy).
ellen louis says
July 3, 2017 at 2:57 pmso you just use all the head not just the shell and can you freeze the heads before cooking
EverydayMaven says
July 14, 2017 at 10:12 amYou will get a different flavor if you only use the head. I highly recommend including the shells!
Alton Day says
December 30, 2016 at 10:11 amHello if only have 2# of shrimp heads and shells can I make a stock from this?
EverydayMaven says
January 4, 2017 at 10:56 amAbsolutley Alton!
Cindy says
May 4, 2016 at 12:40 pmAlyssa! Love your blog. And your recipes. Hubby and I just started Whole30..on day 4. We made your WONDERFUL salmon cakes last night. Sooo delicious. You remind me of my daughter, in that, she (and I) have been cheese lovers forever!!! And with wine there is no better combo. Last meal – haha – love it. Trying your turmeric chicken on Sunday. Thanks for all the tried and true tested goodies. Pictures and step by step are awesome.
EverydayMaven says
May 4, 2016 at 7:44 pmThank you so much Cindy!! Ahhhhh, cheese and wine. Love language forever. Hope you love the turmeric chicken 🙂
brad says
February 2, 2016 at 10:25 amI am going to use this stock for shrimp and grits
EverydayMaven says
February 2, 2016 at 1:54 pmYum! Perfect 🙂
Diana says
October 30, 2015 at 9:58 amHi, I’m going to try this one as it has the least ingredients. Most other recipes have lots of good ingredients for flavor, but I think I will prefer a more basic stock, to not be overpowering if I’m going to use it in a recipe with those same ingredients. Thoughts? Will my stock be too bland if I skip the celery, carrots, peppers, etc that other recipes have? Thanks for your ideas!
EverydayMaven says
October 30, 2015 at 3:22 pmHi Diana, I like to keep my stock simple. I have found that it is much more versatile and makes a great base for all different types of soups, stews and chowders!
Steve Stansfield's says
August 22, 2015 at 5:46 pmIt is easy to buy pre-peeled and deveined shrimp. Those heads and shells must be going somewhere. Can you recommend a brand and source for commercial shrimp stock ?
EverydayMaven says
August 24, 2015 at 1:38 pmHi Steve,
I don’t have a brand that I like. I always make my own but I have seen a coupe of options at Whole Foods. If you wind up trying them and have a favorite, come back and share with us. 🙂
jerry says
August 10, 2014 at 7:29 amCan the shrimp shells from “Boiled Shrimp” also be saved and used for a good shrimp shell/heads stock?
When I have a Boiled Shrimp supper I usually boil several, or more, pounds of heads off large shrimp.
About the only other ingredient that I use in my Boiled Shrimp, other than the normal ingredients in the simple shrimp shell stock,, is Rex or Zattarain’s ™ spicy “Crab Boil”
Can the shells from the crab boil, maybe rinsed well, be used for shrimp stock for gumbo?
Or to say,,
Will the shells from the Crab Boil foul the taste of a good crab/okra type gumbo?
EverydayMaven says
August 11, 2014 at 4:39 pmYou are extracting a lot of the flavor out by boiling the shrimp in the shells so I wouldn’t save them. For stock, it’s the raw / uncooked shells that give the broth the most flavor!
Kristina Pike says
March 20, 2016 at 7:27 amI make low country boil all summer long. One of the tricks to my boil is that I put out baskets for everyone to save their shells in, and I freeze them. Then next time I make the boil, I saute those shells in butter with chopped fresh cilantro, and make a base for the boil. I throw away those shells, and put out baskets for the next! People say my boil is the best they’ve ever had. Those used shells give off a wonderful aroma when cooking that gets the guests ready to eat! I usually cook about ten pounds of shrimp when I make it. Hope that helps!
EverydayMaven says
March 20, 2016 at 1:27 pmThat is such a great idea Kristina!!!
Kristina Pike says
March 20, 2016 at 2:54 pmThank you! First time commenting on a blog. LOL
EverydayMaven says
March 20, 2016 at 8:44 pmWell, welcome!! 🙂
Dedy@Dentist Chef says
April 4, 2014 at 6:33 pmWell, i actually used to buy whole shrimp and used the head and the shell for making the stock……
EverydayMaven says
April 4, 2014 at 7:29 pmIt’s really hard to find shrimp with heads here. I can sometimes find Langostino’s with heads but they are very expensive!
Jeanette | Jeanette's Healthy Living says
April 3, 2014 at 4:17 amI love shrimp stock – the heads are supposed to have lots of flavor, I just wish it was easier to buy whole shrimp. Great post Alyssa!
EverydayMaven says
April 3, 2014 at 10:50 amThe heads do have so much flavor but they are hard to come by for sure (and super expensive!).
Carlene says
April 2, 2014 at 4:38 pmIs it 5# of shells or shells from 5# of shrimp?
EverydayMaven says
April 3, 2014 at 10:47 amShells from 5 pounds of shrimp – I will clarify in the post now – thanks!
EverydayMaven says
April 3, 2014 at 10:47 amShells from 5 pounds of shrimp – I will clarify in the post now – thanks!
John@Kitchen Riffs says
April 2, 2014 at 10:04 amGreat post! I do this sometimes, but more often I get lazy and use some clam juice. Not the same flavor at all! Terrific recipe — thanks.
EverydayMaven says
April 3, 2014 at 10:46 amI love clam juice and often blend the two for an even more intense layered flavor!